Barramundi On A Bed Of Lentils
Recipe by Paul Mercurio from Mercurio's Menu
Serve lentils on a warmed plate and top with Barramundi, drizzle a little extra virgin olive oil over to finish.
Ingredients
- 1 onion finely diced
- 2 cloves of garlic finely chopped
- 100g of pancetta diced
- 1 carrot chopped
- 2 sticks of celery chopped
- 1 cup of brown or green lentils
- 6 cups of chicken stock
- 2 sprigs of rosemary
- 4 small tomatoes halved and then cut in thirds
- Olive oil
Method
- Fry onion in hot olive oil for a few minutes until sweated down a little then add carrot, celery and garlic and fry until softened.
- Add the diced pancetta and cook until browned, add lentils and chicken stock to cover then the sprigs of Rosemary and simmer.
- Continue to stir and add more stock as needed until lentils are cooked – this will take ½ - ¾ of an hour.
- Just when you think the lentils are cooked add the tomatoes and cook for a few minutes more.
- Taste and season with salt and pepper as necessary.
- Season Barramundi with salt and black pepper and then fry in a mix of olive oil and butter to add a slightly richer quality to the cooked fish.
- Fry flesh side down first to get good colour on the fillet then turn and fry the skin side.
- Serve lentils on a warmed plate and top with Barramundi, drizzle a little extra virgin olive oil over to finish.
